For the second consecutive year, the flavors of Puerto Rico, from cool rum cocktails to hot rum-inspired dishes created by Chef Wilo Benet of Pikayo restaurant  and Mario Pagan of Chayote restaurant, both in San Juan, Puerto Rico, were a  highlight for the 500 attendees at this year’s BNP Paribas Taste of Tennis  Thursday, August 21, at the W Hotel in New York.   

BNP Paribas Taste of Tennis is the official kickoff party for the annual U.S. Open Tennis Championships.  Top Top tennis players teamed up with guest chefs to serve tantalizing dishes to attendees. 

As the exclusive spirit sponsor for Taste of Tennis, Rums of Puerto Rico served signature drinks designed by “rummellier” Marcos Mercado at a tropically designed “Rum Court” lounge created by the Rums of Puerto Rico Drinks Team.

Chef Wilo Benet prepared three dishes to pair with the rum cocktails:  Mango & Serrano Ham Lollipops Potato, Truffle Soup with Porcini Rum Cream and Fried Cheese with Guava Rum Sauce.  Mario Pagan served Shrimp and Coconut Croquettes with Rummarind Glaze, Puerto Rican Celeriac and Lobster salad on Sherry Vinaigrette and Goat Cheese and Papaya Mousse with Almonds on pastry.

The official Taste of Tennis signature drinks created by Marcos Mercado at the “Rum Court” included “Ace” with Don Q Limon and Bacardi Light, “Love 40” prepared with Bacardi Peach Red, “Breakpoint” with Bacardi Razz, Bacardi Peach Red, Bacardi Gran Melon and Bacardi Big Apple, “Mixed Doubles” with Captain Morgan and “Lavender Tonic” with Bacardi Superior which was served throughout the evening. 
                                               
“Rums of Puerto Rico is thrilled to be ‘sharing the court’ at Taste of Tennis with top players, chefs and an enthusiastic crowds of fans.  This event allows us to show the versatility of rum prepared in creative cocktails and dishes by renowned chefs such as Wilo Benet and Mario Pagan,” said Karen Garnik, chief marketing officer for Rums of Puerto Rico. Garnik noted that what sets Puerto Rican rums apart is that by law they must be aged for a minimum of one year in charred white oak barrels. “White rums, called “blanco”, are aged one to two years; however, the darker rums, called añejo can be aged anywhere from 5 to 15 years. The aging process produces a smoother, more balanced rum.”  Proceeds from the event will benefit the Food Bank for New York.            

Rums of Puerto Rico
Official Drinks of PNB Paribas Taste of Tennis 2008
Recipes
ACE  
Glass: Highball
Method: Build
Ingredients:
1 oz DQ Limon
1/2 oz Bac Light
Ginger Ale
Garnish:  Ginger, Lime wheel on the rim, 2 lime wheel inside the drink

LOVE 40
Glass: Flute
Method: Serve chilled (without ice)
Ingredients:
1 1/4 oz Bac Peach Red
1/4 oz Bac Light
Airforce nutrisoda Pomegranate
Garnish: Apple and Peach cubes
 
BREAK POINT
Glass: Highball
Method: Shake
Ingredients:
1/2 oz Bac Razz
1/2 oz Bac Peach Red
1/2 oz Bac Gran Melon
1/2 oz Bac Big Apple
Sour Mix
Splash Blue Curacao
Splash Soda
Garnish: wheel of lemon
 
MIXED DOUBLES
Glass: Highball, Shot Glass
Method: Submerge the shot glass inside the highball
ingredients:
1 oz Capt. Morgan Pirvate Stock
1/2 oz Capt. Morgan Parrot Bay(Customer flavors choice)
1/2 oz Blue Curacao
Airforce Nutrisoda(Customer flavors choice)
Garnish: lime wheel in the bottom of glass

LAVANDER TONIC 
 Lavender Syrup
 2 oz Bacardí Superior
 Tonic Water
 Lemon
  
Combine rum and syrup in a tall glass filled with ice.  Add tonic water and lemon.